SABUDANA KHICHDI RECIPE / SAGO KHICHDI / SABAKKI UPMA

Today i have for you all a very famous Maharashtra breakfast dish .. the humble and simple “Sabudana Khichdi” . Its famous in north Karnataka too as Sabakki Khees. This dish is very regular in my home as everyone loves it a lot and my kids love it especially for its pearly appearance. Its also one of the common and very good dish during fasting days like Navaratri ,Ekadashi and Mahashivaratri.Its yummy , healthy ,filling and has no onion-garlic in it.

Making sabudana khichdi is very easy but little tricky to get perfect texture. My husband lived in Mumbai for many years and is a huge fan of many local food.After marriage he kept pestering me for many Maharashtrian cuisines .And one day it was Sabudana Khichdi. Initially i would always cook them keeping my fingers crossed.It would be perfect sometimes while sometimes fully mushy. How disappointing. Later I realized perfect soaking of sabudana = perfect pearls. Over the years with few trial and errors now i can proudly say i have mastered the art of making perfect Sabudana Khichdi and they have become a regular breakfast at my place.Sago khichdi can be prepared using two types of sago, large and small. I usually use small sized pearl sabudana as it reduces the preparation time and i always buy varalakshmi Brand sabudana as i feel they are the best and always give fool proof results.

Using Sabudana , i have shared here before Sabudana Thalipeeth , Sabudana Idli , Sabudana Vada , sago payasa etc .Before you try them don’t forget to check my NOTES section and follow them correctly.. i assure pearly Sabudana Khichdi will be yours… Happy Cooking…!!

SABUDANA KHICHDI

Smitha Kalluraya

Maharashtra style Sago Khichdi

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Course Breakfast

Cuisine maharashtrian

Servings 4 serving

Ingredients

 

• 1 cup Sabudana/ Sago /Sabakki, ( nylon variety preferred)
• 1/2 cup Peanut
• 1 small -medium sized potato, ; finely chopped
• 3 - 4 Green Chillies, finely chopped
• 1 tsp Lemon juice
• 1 tsp Sugar
• Salt, as per taste

To Temper

• 1/2 tsp Mustard
• 1 tsp Cumin /Jeera
• or 2 a pinch Asafoetida/ hing
• few Curry Leaves
• 2-3 tsp Oil

Instructions

 

• Wash sago well say 2-3 times so that water runs clear and soak it overnight (or at least 4-5 hrs) with water just enough to immerse the sago. The next day morning, all water should have got absorbed by the sago and it will be soft and fluffy.
  
• Once the soaking time is over, drain the sabudana very well.The pearls should remain separate when you take some in your hands and you should be able to press it with your finger tips but it should not get powdery. Sabudana should pass these 2 tests to get the perfect texture later.
  
• 
• Meanwhile dry roast the peanuts in a pan or microwave. Let they become crisp.If you want deskin it once cool. I sometimes skip this step if running out of time.
  
• Coarsely powder the peanuts .
  
• Mix the coarsely powdered roasted peanuts, salt and sugar with the drained sabudana pearls.
  
• 
• Take a wide pan or kadai.Heat oil and crackle the mustard and cumin seeds. Once they splutter add hing,curry leaves and green chilies. Fry for 1-2 mins on a medium flame.
  
• Add the chopped potatoes ,little salt and saute for 3-4 mins.
  
• Add the sabudana , mix with the tempering.Saute on medium flame till the pearls become transparent and soft .If you feel they have become too dry you can sprinkle very little water .
  
• Switch off , drizzle lime juice,mix and serve hot and enjoy with curd.If required garnish with grated coconut and chopped coriander leaves.
  
• 

Notes

• Washing the sabudana well before soaking till you get clear water is very important step.Repeated washing will remove starchy content and make sabudana
• If you soak sabudana in excess water, then it will turn mushy and sticky.
• Drain well n later proceed.
• Once the soaking time is over, drain the sabudana very well.The pearls should remain separate when you take some in your hands and you should be able to press it with your finger tips but it should not get powdery. Sabudana should pass these 2 tests to get the perfect texture later.
• Mixing sabudana n peanut together and later adding to temper helps in keeping it separate.
• If you are in a hurry, you can soak sabudana in warm water for 2-3 hours and proceed to use them.Use warm water only not hot water.
• If not doing for fasting you can add onion or choice of veggies.